Add in 1 cup more flour and mix on medium speed until smooth an elastic, adding additional flour as needed if dough is sticking to bowl. Cover bowl and allow to rest in a warm place until more than doubled, 1 to 1 1/2 hours.

Divide the dough into 2 equal pieces and shape each into an oval by folding and tucking the edges into the center.

Transfer the loaves to the prepared baking sheet, seem sides down. Allow to rest, uncovered, for about 1 hour, or until doubled in size. Preheat oven to 400 degrees during last 10 minutes of rising.

Bake loaves in the preheated oven 10 minutes, the remove from oven and brush loaves with the remaining tablespoon of olive oil. If desired sprinkle tops with coarse salt. Return to oven and bake 8-10 minutes longer until golden brown.

Serve warm with a mixture of olive oil and freshly ground black pepper for dipping, if desired.

I’ve been using your recipe as my base for rustic bread for the past few weeks. It’s just perfect! I experiment adding garlic, olives, etc. to the mix – always turns out great.

I do want to note that I use King Arthur’s all purpose flour, which has a higher percentage of gluten than most AP flours (closer to bread flour) – I haven’t tested this with other AP flours. I’m sure it’s delicious, still!

Yum yum yum! I had bought a rosemary plant just so I could try this bread. I was not disappointed! Enjoying it hot out of the oven now. It was my first time making a rustic bread, it is so easy. Thank you!

Primary Sidebar

Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. I keep artisan vinegar in the pantry and a tub of Cool Whip in the freezer. That’s what “uptown foodie meets real life” is all about — making meal time easy, but doing it in style.